What can you eat in the post list of products. Strict fasting and not strict - what is the difference between them? Great Lent: Allowed Foods

Nutrition during fasting provides for the rejection of the use of all types of meat products, poultry, milk and its derivatives, fish, eggs and animal fat. At the same time, the Orthodox Church distinguishes between special days of strict fasting and the time when Christians are allowed to eat certain foods. For example, on the day of the Annunciation of the Blessed Virgin Mary and Palm Sunday, the lenten menu is supplemented with fish and seafood.

Scientists say that the daily requirement of an adult for protein is approximately 90 grams. During fasting, the intake of protein foods in the body is sharply reduced. Compensate for the lack of animal proteins with soy and other legumes, sunflower seeds, mushrooms, nuts, which are very close to meat products in their amino acid composition. In addition, the lack of protein foods is easier to bear for those who sleep well and spend a lot of time outdoors.

On days when you can eat seafood, include shrimp or squid in your diet. They have a high nutritional value and are perfectly absorbed by the body.

While fasting, keep track of the calorie content of your meals. It is important that the food consumed provides the body with the necessary amount of energy. Supplement boiled and raw vegetables with cereals, which contain a large amount of healthy carbohydrates. An important source of energy in fasting is sugar, but sweets should not be abused.

Do not start fasting without prior preparation: a sharp change in your usual diet can be detrimental to health. Prepare the body for a new diet in advance (at least 2 weeks before fasting). It is also impossible to quickly return to modest dishes after the lifting of church prohibitions. Introduce animal products to the menu gradually and in small portions.

In order for fasting to be beneficial, make proper nutrition a habit: avoid fried and smoked foods, limit alcohol, sweets and salt intake, try to eat small portions of food, etc. Only under these conditions will dietary restriction be effective, and fasting will not be a difficult test for the body.

Lenten Recipes for Lent 2013

Lenten table - not only considered healthy, lean foods: vegetables, cereals - the most refined culinary products, often requiring special cooking skills and giving the most amazing results ...

In Lent, meat, eggs, dairy products, animal fats are excluded from the diet. Fish is allowed on the Annunciation and on Palm Sunday. Fish caviar is allowed on Lazarus Saturday ...

Salads

Cooking salads in a strict fast can greatly diversify the table. In Great Lent, of course, fresh vegetables are less available than in summer fasts, but preparations can be widely used: frozen, dried, pickled vegetables and fruits, tofu, add boiled rice or other cereals.

For dressing salads, sunflower oil, soy mayonnaise, sauces are used, or enough juicy ingredients are selected so that the salad is tasty without additional ingredients.

Salad from different vegetables

100 g kohlrabi, 50 g canned green peas, 2 carrots, 2 fresh apples, cucumbers, 50 g lettuce or green onion, 50 g plums or prunes, 1 fresh sweet pepper or tomato, 1 teaspoon sugar, 200 g .soy mayonnaise, pepper, salt to taste, dill.

Peeled boiled young kohlrabi, carrots cut into thin slices. Rinse the prunes, pour hot water to swell, remove the seeds from it and cut into slices. Also cut pitted plums.

Cut the tomatoes into 5-6 parts, fresh sweet pepper, removing the stalk along with the grains, cut into strips. Peel the apples, remove the seed boxes from them and cut them in the same way as vegetables. Cut the washed lettuce leaves into 2-3 parts, and chop the cucumbers into slices.

Mix chopped vegetables and fruits, add canned green peas, lightly salt, pepper and season with mayonnaise when serving. Sugar (powdered sugar is better) and lemon juice can be added to the salad. Vegetable salad can be prepared with other vegetables available.

The vinaigrette

Peel boiled potatoes and beets, cut into small cubes or thin slices. Cut pickled cucumbers and onions into cubes. Sort the sauerkraut, cut into large pieces.

If sauerkraut has a very sour taste, rinse it with cold water or even soak it for some time, squeeze it, chop it. Finely chop the onion. Then mix all the vegetables, salt and season with vegetable oil. Potatoes can be partially or completely replaced with boiled beans.

Lean seaweed salad

Dried seaweed is soaked, boiled, washed thoroughly,. Separately, chopped onions are fried, mixed with prepared cabbage, seasoned with soy sauce, ajinomoto, and other spices to taste.

Korean salads

A lot of Korean salads have lean ingredients and therefore are quite suitable for a Lenten meal. You can buy them ready-made or make your own. To prepare salads, you need a special grater (only an experienced hand can cut as thinly as necessary).

Here are a few classic options: 1) carrots (thinly chopped), 2) carrots and green radishes (the second one is smaller, chop both products), 3) cabbage (cut into 2x2 cm squares, add either chopped carrots or beets, but the latter is very small, for color only). Prepared vegetables are salted, mixed, crushed, allowed to stand until juice is obtained, the juice is drained or squeezed.

Unscented sunflower oil is heated in a frying pan. At this time, vegetables are seasoned with vinegar, red pepper, ajinomoto, coriander. Finely chop the garlic and place a slide on the vegetables, pour the heated oil directly on the garlic, mix everything. Let stand, cool.

Salad of cabbage, carrots, apples and sweet peppers

The washed white cabbage is cut into strips, ground with a small amount of salt, the juice is drained, mixed with peeled chopped apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped herbs.

300 g of cabbage, 2 apples, 1 carrot, 100 g of sweet pepper, 4 tablespoons of vegetable oil, 1 teaspoon of salt, 1/2 teaspoon of sugar, herbs.

Beet caviar

Finely chop the onion, grate the carrots on a coarse grater. Fry everything in vegetable oil until golden brown. Then add grated fresh beets. Five minutes before cooking, add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 g vegetable oil, 1/2 cup tomato paste diluted with water, salt.

Radish salad with butter

Peel and rinse the radish well, put it in cold water for 15-20 minutes, then let the water drain, chop the radish on a grater, season with vegetable oil, salt and vinegar, put in a salad bowl, garnish with herbs. You can add chopped onion sautéed in vegetable oil to the grated radish.

Radish 120 g, vegetable oil. 10 g, 3 g vinegar, 15 g onions, greens.

vitamin salad

Finely chop fresh cabbage, grate carrots on a coarse grater. Mix everything and salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g of fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 g vegetable oil, 2 g black pepper.

Salad “Summer”

Put the tomatoes in a colander, pour over boiling water, and then immediately - cold water. Remove skin. Cut peeled tomatoes into thin slices. Cut the peeled apple in half and remove the core. Cut the apple into slices too. Cut the onion and pepper into small strips. Mix everything. Salt, add sugar, add lemon juice and pour vegetable oil.

2 ripe tomatoes, 1 apple, 1 small onion, 1 sweet peri pod, 3 tablespoons vegetable oil, salt, sugar, 1 tablespoon lemon juice.

Tomatoes stuffed with mixed vegetables

Wash the tomatoes, cut off the top with a sharp knife, take out the core with a spoon. Finely chop the boiled carrots, finely chop the apple, grate the cucumbers on a coarse grater. Put all vegetables in a bowl, add peas, salt, vegetable oil and stir. Stuff the tomatoes with this stuffing. Sprinkle dill on top.

5 small tomatoes, 1 carrot, 1 apple, 2 pickled cucumbers, 100 g canned green peas, 2 tbsp vegetable oil, 1/3 tsp salt, dill.

rice salad

Boil rice in salted water. Chop vegetables, mix with chilled rice, salt, sprinkle with pepper, add sugar and vinegar to taste.

100 g rice, 2 sweet peppers, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Leek

Finely chop the green part of the leek into rings (four stalks are needed), fry in margarine with garlic and thyme. Add the white part of the stems. Pour all this white wine in half with vegetable broth, before placing the container in the oven, cover with food paper, put in the oven and leave for 30 minutes.

4 stalks of leeks, 2 cloves of garlic, a bunch of fresh thyme, 115 g of butter (can be vegetable margarine), 2 glasses of chardonnay, 285 ml of vegetable broth, sea salt and black pepper.

Buckwheat crumbly with mushrooms and onions

3 cups of water, 1.5 cups of unground buckwheat, 2 onions, some dry porcini mushrooms. Fill the core with water, cover with chopped mushrooms and put on a strong fire, closing the lid.

When it boils, reduce the heat by half and continue to cook for 10 minutes until thickened, then reduce the heat again to low and cook for about 5-7 minutes more. until the water is completely evaporated. Remove from heat, wrap in warm water for 15 minutes. At the same time, fry finely chopped onion, salt. Add the fried onion to the porridge, stir evenly.

Mushroom pilaf

For pilaf, thick-walled dishes are preferable, evenly warming up and slowly giving off heat. The ratio of the main components: rice \ carrot \ mushrooms (frozen, fresh or soaked dry) is equal, i.e. for a pound of rice, exactly the same number of carrots and mushrooms.

You can partially or completely replace mushrooms with soy meat, however, it should be remembered that soy meat itself does not have the same taste qualities as mushrooms, and when using it, you should finish the dish with the help of seasonings and spices.


We heat the cauldron and the oil in it (do not spare the oil for pilaf: its taste improves significantly), fry the mushrooms and carrots, add salt and spices, cover from above, without stirring, with a layer of washed rice and pour gently with water (1.5 volumes from rice), so that rice is obtained covered with water with a margin of not a couple of centimeters. close the lid tightly, trying not to open the lid further unnecessarily.

When we hear that the contents of the cauldron are boiling, reduce the heat to a minimum, at this time we will prepare the garlic: we will need a few small cloves. They are placed directly in a cap of rice (rice has already swollen absorbed all the water above it) whole and slightly pressed down, immersed in rice, after which the cauldron is already turned off, but the pilaf continues to cook due to residual heat.

After ten or fifteen minutes, you can mix everything up and serve it to the table. Homemade pickles or tomatoes or sauerkraut serve as a good addition to pilaf.

Sweet barley porridge with poppy seeds

Rinse the barley groats and begin to boil in plenty of water over moderate heat, removing the foam. When the cereal begins to secrete mucus, drain the excess water and cook until the cereal is soft and thick, stirring occasionally.

Prepare poppy seeds (less than half a glass of poppy seeds for a glass of cereal): pour boiling water over it, let it steam, after 5 minutes. drain the water, rinse the poppy seeds, pour boiling water again, drain it immediately as soon as droplets of fat begin to appear on the surface of the water. Then grind the steamed poppy, adding a little boiling water.

Mix prepared poppy seeds with thickened, softened barley porridge, adding honey, heat over low heat for 5-7 minutes, stirring continuously, remove from heat, season with jam.

Millet porridge with pumpkin

Boil small pieces of pumpkin in water for 10-15 minutes. Rinse the millet thoroughly and add it there, lightly salt, sweeten. Stirring, cook until thickened (min. 15-20). You can put "walk" for a short time in the oven. The proportions between pumpkin and millet are chosen to taste, the amount of water is taken depending on the previous components, and with more pumpkin, less water is required.

FIRST MEAL

Adaptation to fasting kharcho soup

Pour half a glass of rice into two or three liters of boiling water. Fry 3-4 onions, add them to the water with rice, bay leaf, allspice (crush the peas). After 5 minutes, add half a cup of crushed walnuts.

After a short time, add half a glass of tomato paste (in a more classic version: tkemali plums, which we don’t have, or half a glass of pomegranate juice): dried herbs (basil, parsley), red pepper, a little cinnamon, suneli hops (key to taste seasoning soup).

After another 5 minutes, you can turn it off completely by adding fresh herbs and chopped garlic, let it brew. In a variant even more adapted to the Russian environment, you can put potatoes in boiling water before rice.

Rassolnik

Soak a small amount of pearl barley for several hours (no more than half a glass for a standard three-liter soup pot). Boil it lightly. In boiling water with barley, lay the potatoes cut into cubes. Separately, fry the onion, add the carrots to the rice and potatoes.


Later, close to the readiness of the potatoes, lay the chopped pickles and season with brine (it’s good to stew these cucumbers in brine a little before). At the end of cooking, add chopped garlic, bay leaf, dried or fresh herbs. Can be served with soy mayonnaise, if available.

Korean soup

For such a soup, you need to have a special soy seasoning: tai. It has a very thick consistency, dark brown color, specific taste and smell. The Japanese have its analogue, it is called “mizo”.

For a lean version of this soup, three or four onion heads are fried with the addition of two or three tablespoons of tea, you can also add steamed soy meat here. After that, water is added (up to three liters), after boiling, potatoes and a little later a “profile” vegetable.

It can be fresh Korean cabbage or dried cabbage, or chopped zucchini, or a couple of green radishes. The soup is cooked until the vegetables are ready. Salinity and sharpness should give tai, if it seems insufficient, you can still salt and add red pepper. Serve with unleavened rice cooked in thick-walled dishes, the ratio of rice and water: two to three, gradually reducing the heat.

Lentil Chowder

Soak lentils for a couple of hours, put to boil, peel and cut potatoes, carrots and onions fried in oil. Successful additives and spices for this soup: coriander, thyme, garlic, herbs. It goes well with soy meat (fried together with onions and carrots), tomato, olives (the brine from them is added directly to the soup) and soy mayonnaise when serving.

Vegetable soup

Fry chopped onion, parsley and celery in vegetable oil, add water, put chopped carrots, turnips and shredded cabbage and cook over low heat for 20-30 minutes. Approximately in the middle of cooking, add crushed garlic, seasonings; put applesauce or grated apple at the very end. Serving on the table, sprinkle the soup with chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons of vegetable oil, 1 liter of water, 2 carrots, 1 slice of swede, 1 cup of finely shredded cabbage (150 g), garlic clove, 1 bay leaf, 1/2 teaspoon of cumin , 1 apple or 2 tablespoons of applesauce, salt, herbs.

Pea soup with pearl barley

Soak the peas overnight in cold water and, adding the washed barley, put in the same water to boil. Cut carrots, onions and parsley into small cubes, fry in oil and combine with peas when it is half ready. Salt and sprinkle with herbs.

1 liter of water, 1 glass of peas, 1 tbsp of pearl barley, 1/2 carrots, 1/2 onion, 1/2 parsley root, 1 tbsp of vegetable oil, herbs, salt.


Lean pea soup

In the evening, pour cold water over the peas and leave to swell and cook the noodles.

For noodles, half a glass of flour should be mixed well with three tablespoons of vegetable oil, add a spoonful of cold water, salt, leave the dough for an hour to swell. Thinly rolled and dried dough cut into strips, dry in the oven.

Boil the swollen peas, without draining the water, until half cooked, add the fried onions, diced potatoes, noodles, pepper, salt and cook until the potatoes and noodles are ready.
Peas - 50 g, potatoes - 100 g, onions - 20 g, water - 300 g, onion frying oil - 10 g, parsley, salt, pepper to taste.

Russian lean soup

Boil pearl barley, add fresh cabbage, cut into small squares, potatoes and roots, cut into cubes, into the broth, and cook until tender. In summer, you can add fresh tomatoes, cut into slices, which are laid at the same time as the potatoes.
Sprinkle with parsley or dill when serving.
Potatoes, cabbage - 100 g each, onions - 20 g, carrots - 20 g, pearl barley - 20 g, dill, salt to taste.

Borscht with mushrooms

Prepared mushrooms are stewed in oil along with chopped roots. Boiled beets are rubbed or cut into cubes. Potatoes cut into oblong pieces are boiled in broth until soft, other products are added (flour is mixed with a small amount of cold liquid) and everything is boiled together for 10 minutes. Greens are put in the soup before serving. If tomato puree is added, then it is stewed together with mushrooms.
200 g fresh or 30 g dried porcini mushrooms, 1 tbsp vegetable oil, 1 onion, some celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 liters of water, 1 teaspoon flour, 2 -3 tbsp greens, 1 tbsp tomato puree, vinegar.

SECOND DISHES

Peppers, eggplant, stuffed zucchini

Peel peppers, eggplants, young zucchini from stalks and seeds (peel the zucchini) and stuff with vegetable minced meat, which includes finely chopped onions, carrots, cabbage, taken in equal proportions, and 1/10 of their total volume of parsley and celery.

All vegetables going to minced meat, pre-fry in vegetable oil. Also fry eggplants, peppers and zucchini stuffed. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes. for baking.

Tikhvin porridge

Rinse the peas, boil them in water without adding salt, and when the water is boiled down by 1/3 and the peas are almost ready, add the prodel and cook until tender. Then season with finely chopped onion, fried in butter, and soda.
1/2 cup peas, 1.5 liters of water, 1 cup of buckwheat, 2 onions, 4 cm. tablespoons of vegetable oil.

Simple stew

Cut raw potatoes into large cubes and in a wide frying pan, in vegetable oil, as quickly as possible (over high heat) and fry evenly on all sides until golden brown. As soon as the crust forms, put the still half-baked potatoes in a clay pot, cover with finely chopped herbs, onions, salt, add boiling water, close the lid and put in the oven for 1 minute. Ready stew is eaten with cucumbers (fresh or salted), sauerkraut.
1 kg potatoes, 1/2 cup vegetable oil, 1 tbsp dill, I cm. parsley spoon, 1 onion, 1/2 cup water, salt.

Braised cabbage

Finely chop the onion, put in a pan with vegetable oil and fry until golden brown. Then add finely chopped cabbage and fry until half cooked. For 10 min. before the end, add salt, tomato paste, red or black ground pepper, sweet peas and bay leaf. Close the pan with a lid. Sprinkle with herbs before serving.

2 medium onions, 1 small head of cabbage 1/2 cup vegetable oil, salt, leek, 2-3 allspice peas, 1 bay leaf, 1/2 cup tomato paste diluted with water.

Potatoes in garlic sauce

Rinse the peeled potatoes and dry with a towel. Cut each potato in half. Heat most of the vegetable oil in a frying pan and fry the potatoes until golden brown. Then prepare the garlic sauce. To do this, rub the garlic with salt, add 2 tablespoons of sunflower oil and stir. Drizzle fried potatoes with garlic sauce.

10 small potatoes, half a glass of sunflower oil, 6 slices of garlic, 2 teaspoons of salt.

Rice-oatmeal porridge crumbly

Rinse rice and oats, mix and pour the mixture into boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and hold for another 5-8 minutes, then remove from heat, wrap warm and only after 15-20 minutes. open the lid. Season the finished porridge with onion fried in oil and finely chopped garlic and dill. Heat in a frying pan over low heat for 3-4 minutes.

1.5 cups of rice, 0.75 cups of oats, 0.7 liters of water, 2 teaspoons of salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon of dill.

pusher

Soak the poppy seeds for 10 hours, drain the water, wring out and grind in a mortar.
Soak the beans for 10 hours, boil for 2 hours and grind the boiled beans into a puree, to which, hot, add the crushed poppy seeds, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 teaspoons of sugar, 1 tablespoon of parsley, 0.5 tablespoons of ground black pepper.

Potato cutlets with prunes

Mash 400 grams of boiled potatoes, salt, add half a glass of vegetable oil, half a glass of warm water and enough flour to make a soft dough.

Let stand for about twenty minutes so that the flour swells, at this time prepare the prunes - peel it from the stones, pour boiling water over it. Roll out the dough, cut into mugs with a glass, put prunes in the middle of each, form cutlets, pinching the dough in the form of pies, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato fritters

Grate some of the potatoes, boil some, drain the water, salt and add the onion finely chopped and fried in vegetable oil. Mix the whole potato mass, add flour and soda and bake pancakes from the resulting dough in vegetable oil.

750 g of grated raw potatoes, 500 g of boiled potatoes (mashed potatoes), 3 tablespoons of flour, 0.5 teaspoons of soda.

Rice with vegetables

Heat oil in a frying pan, fry onion, carrot, sweet pepper in it. Then add lightly boiled rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to readiness, rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full glasses of rice, 100 g of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0.5 l of water, 5 tablespoons of green peas.

Kvass, compotes

Dried fruit compote

Wash the fruits and then separate the apples and pears, as they take longer to cook.

Rinse the sorted fruits 3-4 times, put them in boiling water. Boil pears and apples for 35-40 minutes, other fruits - 15-20 minutes. At the end, add sugar.
200 g of dry fruits, 5 tablespoons of sugar, 1.5 liters of water.

Rhubarb compote

Wash the rhubarb stalks in warm water. Remove the skin from the thickened ends with a knife. Then cut the stems into pieces 2-3 cm long, put in a bowl, pour cold water and leave in it for 15 minutes. Boil sugar syrup. Remove prepared rhubarb from cold water and immerse in boiling syrup, add lemon zest and cook for 10-15 minutes.
200 g rhubarb (petioles), 150 g sugar, 4 cups water, 8 g lemon zest.

Cowberry compote with apples

Wash apples of winter varieties, cut into slices, remove the core from them. Then immerse the fruits in a sugar syrup made from a decoction of apple peel and cores. Bring the syrup to a boil and put lingonberries in it.
150 g cranberries, 150 g apples, 150 g granulated sugar, 600 g water.

mushroom vinaigrette

Mushrooms and onions are chopped, boiled carrots, beets, potatoes and cucumbers are cut into cubes, mixed. The oil is seasoned with vinegar and seasonings, they are poured over the salad. Sprinkle with herbs on top.
150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beetroot, 2-3 potatoes, 1 pickled cucumber, 3 tbsp vegetable oil, 2 cm. tablespoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

mushroom caviar

Fresh mushrooms are stewed in their own juice until the juice evaporates. Salted mushrooms are soaked to remove excess salt, dried mushrooms are soaked, boiled and allowed to drain in a colander. Then the mushrooms are finely chopped and mixed with chopped onion, lightly fried in vegetable oil. The mixture is seasoned, sprinkled with finely chopped green onions on top.
400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp vegetable oil, salt, pepper, vinegar or lemon juice, green onion.

stewed mushrooms

The oil is heated, put into it thinly sliced ​​mushrooms and chopped onions. Broth is added to boiled mushrooms, fresh mushrooms are stewed in their own juice for 15-20 minutes. By the end of the stew, salt and herbs are added. Boiled potatoes and a salad of raw vegetables are served as a side dish.
500 g fresh or 300 g boiled (salted) mushrooms, 2 tbsp vegetable oil, 1 onion, salt, 1/2 cup mushroom broth, parsley and dill.

PIES

Lean dough for pies

Knead a dough of half a kilogram of flour, two glasses of water and 25-30 g of yeast.

When the dough rises, add salt, sugar, three tablespoons of vegetable oil, another half a kilogram of flour to it and beat the dough until it stops sticking to your hands.

Then put the dough in the same pan where the dough was prepared and let it rise again.
After that, the dough is ready for further work.

Apple charlotte with black bread

Apples (preferably sour varieties, such as Antonov) - 3 pieces, granulated sugar - 100 g, cinnamon, cloves and vanillin to taste, almonds (I took hazelnuts, because there were no almonds) -20 g, dry white wine - 20 g, black mashed bread - 1 cup (I took 2 cups, it seemed to me that a glass was not enough), vegetable oil - 20 g, zest of 0.5 lemons, orange peels - 20 g. Peel apples, cut into slices, remove grains , put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peels, white wine.


Buckwheat porridge shangi

Roll out cakes from lean dough, put buckwheat porridge cooked with onions and mushrooms in the middle of each, bend the edges of the cake.

After laying the finished shangi on a greased form, bake them in the oven.

The same shangi can be prepared stuffed with fried onions, potatoes, crushed garlic and fried onions.

Buckwheat pancakes

Pour three cups of buckwheat flour in the evening with three cups of boiling water, stir well and leave for an hour. If you do not have buckwheat flour, you can make it yourself by grinding buckwheat in a coffee grinder.

When the dough has cooled, dilute it with a glass of boiling water. When the dough becomes slightly warm, add 25 g of yeast dissolved in half a glass of water.

In the morning, add the rest of the flour, salt dissolved in water to the dough and knead the dough until the density of sour cream, put it in a warm place and bake in a pan when the dough rises again.
These pancakes are especially good with onion fritters.

Pancakes with spices (with mushrooms, onions)

Prepare a dough of 300 g of flour, a glass of water, 20 g of yeast and put it in a warm place.

When the dough comes up, pour another glass of warm water, two tablespoons of vegetable oil, salt, sugar, the rest of the flour into it and mix everything thoroughly.

Soak the washed dried mushrooms for three hours, boil until tender, cut into small pieces, fry, add chopped and lightly fried green or onion, cut into rings. After spreading the pastries in a pan, fill them with dough, fry like ordinary pancakes.

Pea pancakes

Boil the peas until soft and, without draining the remaining water, grind, adding 0.5 cups of wheat flour per 750 g of pea puree. Form pancakes from the resulting dough, roll in flour and bake in a pan in vegetable oil.

Pies with pea filling

Boil the peas until cooked, mash, add the onion fried in vegetable oil, pepper, salt to taste.

Prepare a simple yeast dough. Divide the dough into balls the size of a walnut and roll into cakes 1 mm thick. Put the filling. Bake in the oven for 20-25 minutes.

Fresh dough products

What are the features of unleavened dough prepared in fasting? We cannot put an egg in it to strengthen it. Our actions because of this are more dependent on the “character” of the flour, on the strength of its gluten.

If the flour is good and you tried to make a very tight dough (water:flour ratio = 1:3 by volume, and don't forget to add salt - adding salt also strengthens the dough a little), then you will get an excellent dough for dumplings.

But a situation may well arise when the quality of the flour leaves much to be desired, there is not enough strength to knead the dough, there is no male power in the wings. Then you can pour more water (1:2.5), but be prepared for the fact that the dough “floats” during the cooking process, dumplings or other products will be slippery, falling apart. Prayerfully and patiently treat this and with humility (it is always useful) eat.

In the future, when using the same flour, you can “overcome” the weakness of its character by changing the method of preparation: steam it (it will already be something like manti), or fry in oil (like pasties).

Both of these methods require a softer dough. Interesting test options are obtained by replacing water with brine or another liquid. There are methods that use hot water, while the dough turns out to have a special taste, with a little sweetness, and more water is needed for such a dough.

The dough can be used directly, for noodles, dumplings, for a side dish or as a component for soup, or as a shell for stuffing: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruits, bean or pea puree and even porridge: for example, millet or buckwheat.

flat cakes

We prepare the usual unleavened dough, let it rest for about twenty minutes, roll it into small thin circles and fry them on both sides. Serve on the table, where various fillings are prepared: bean paste, fresh vegetable salad, stewed vegetables, and maybe jam, fruit salad. We spread the filling directly on the cakes and eat immediately along with the “plate”.

dumplings

Unleavened dough, kneaded in water, roll out into a cake 1 cm thick, cut into strips 2-3 cm wide, pinching off small pieces from each strip, throw into salted boiling water (or vegetable, mushroom broth). Dough for dumplings can also be prepared from a mixture of wheat and buckwheat flour. Dumplings boiled in water are drained and seasoned with onion fry. Dumplings boiled in broth are eaten with liquid.

Vareniki with mushrooms

Soak and boil 150 g of dry mushrooms, chop finely, add 2 onions fried in oil, 2 tablespoons of crumbs from stale rolls, pepper, salt, a little mushroom broth, knead everything and stew lightly. The dough is the usual for dumplings. Roll out thinly, make small dumplings and cook. Serve drizzled with oil.

Lenten manti with pumpkin

To prepare manti, you need special utensils: a double boiler or a saucepan with a removable top, where grates with manti (kaskan, mantovarka) are inserted. Dough: for 1 kg of flour, half a liter of hot water, salt, knead well, let it lie down.

Minced meat: pumpkin cut into small (half a centimeter) cubes, soy meat in proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, ajinomoto. Roll out the dough into thin circles the size of a small saucer. Minced meat is laid out in the middle, a tablespoon with a slide.

The dough is pinched from above: with a bag or figured. The grates are lubricated with vegetable oil. Put manti on them (not crowded, otherwise they will stick together), insert into a saucepan, where water is already boiling and steam for 45 minutes.

Serve with sauce: dilute soy sauce (classic, Korean, brown) half with water, add a little vinegar, red pepper (a noticeable amount), chopped garlic.

Vareniki with cherries

Make dough from flour on water, not very steep, roll into a thin cake. Peel cherries, sprinkle with sugar. The juice that drains is digested with sugar. Sculpt small dumplings, boil, strain into a colander, pour juice on a dish. Serve cold.

Vareniki with apples

For the filling, take 800 g of apples, 1/2 cup of sugar. Peel the apples, remove the core, cut into strips, sprinkle with sugar, make dumplings from a not very thin dough and boil them. When serving, sprinkle dumplings with sugar or sprinkle with honey.

Dessert

I would like to start talking about desserts with the simplest, that which does not need to be cooked: fresh fruits or washed and steamed dried (dried apricots, raisins, figs, dates, prunes), nuts of various types, halva, breech, marshmallow, various jams consistencies.

Lenten include many candies and jelly sweets, marshmallows (technologically it can be lean). Of the prepared desserts, we note kissels, jelly, fruit salads. The latter are either prepared from predominantly juicy fruits or seasoned with syrup prepared from canned fruits or prepared on their own. Baking, flour desserts will be considered separately.

apple dessert

Mix chopped baked apples with boiled rice and add ginger and curry. Baked apples can also be served without rice with powdered sugar and cinnamon.

Cereal dessert with dried fruits

Cook the usual compote of dried apricots, raisins or other pitted dried fruits. When the fruit is ready, semolina (or other small cereals) is poured in a thin stream with stirring evenly, in a small amount.

citrus jelly

4 oranges, lemon, 100 g of sugar, 15 g of agar-agar, half a glass of water. Dissolve agar-agar and sugar in warm water, add the zest of half an orange, juice of oranges and lemon, mix, strain, pour into molds and refrigerate. When serving, the molds are lowered briefly under water so that the jelly separates easily.

fruit salad

Boil the pasta until tender, put it in a colander and pour over with cold water, season with grows. oil and mix. Cut the grapes in half and remove the seeds. Cut bananas into slices.

Peel the apple from the core and cut into thin slices. Add tangerines or oranges in slices or half slices. Sprinkle fruit with cinnamon sugar, sprinkle with lemon juice. Finely chop the figs and dates, chop the nuts.

Drain canned fruits in a colander, mix with pasta and other ingredients and add a little canned fruit syrup. Mix everything, sprinkle with coconut flakes and / or chocolate chips.

Jellied pumpkin


Stew the peeled pumpkin in the oven until transparent with a little water. Pour raisins, peeled walnuts (slightly chopped), dried apricots (also cut into 3-4 parts) into a flat dish at the bottom half a finger thick.

Top it all with a pumpkin. Do not pour out the juice remaining from cooking the pumpkin, but use it instead of water to make jelly (see the instructions on the bags with gelatin). Pour the workpiece with ready-made warm jelly, then put in the refrigerator, serve cold.